33 comments already!

Clean Eating Blueberry Muffins made with spelt or whole wheat flour, applesauce, honey or maple syrup, coconut oil and fresh or frozen blueberries. Fantastic reviews!!!

These blueberry muffins made with spelt flour (whole wheat works too), applesauce and fresh blueberries came out fantastic!!! I have to admit I’m MUCH better baker today than even last year. As I was mixing the batter I was sceptical as my last year’s healthy version of blueberry muffins was…weird. That is me being honest.

Back then I was still in a place trying to figure out my diet and cooking style. I looked at that recipe today again and cringed. What for is that banana?! It won’t be noticeable. And why add coconut flour to mostly whole wheat flour recipe?! Weird. I still have 2 large bags of organic coconut flour sitting in my pantry. I don’t think it is a popular baking commodity due to its high water absorption. However, coconut flour is very healthy and I need to figure out a way to use it all up. I just found coconut flour wasn’t particularly popular with you, guys.

Clean Eating Blueberry Muffins made with spelt or whole wheat flour, applesauce, honey or maple syrup, coconut oil and fresh or frozen blueberries. Fantastic reviews!!!

So, scratch that old blueberry recipe. I wanted to take it down but then maybe I won’t for the heck of amusement.

I present to you endless blueberry fields of Lower Mainland in beautiful British Columbia. Here we are literally living among blueberry bushes. I took my 4 year old blueberry picking once and after that we decided to just keep buying them.

Clean Eating Blueberry Muffins made with spelt or whole wheat flour, applesauce, honey or maple syrup, coconut oil and fresh or frozen blueberries. Fantastic reviews!!! Clean Eating Blueberry Muffins made with spelt or whole wheat flour, applesauce, honey or maple syrup, coconut oil and fresh or frozen blueberries. Fantastic reviews!!! Clean Eating Blueberry Muffins made with spelt or whole wheat flour, applesauce, honey or maple syrup, coconut oil and fresh or frozen blueberries. Fantastic reviews!!!

I have been contemplating whether to make blueberry muffins or not for the longest time because I always feel bad baking fresh berries. I love them raw! However, my boys LOVE muffins and frankly got sick of snack bars. These muffins were extremely delicious and light! I’m baking second batch today again.

Oh, and my new discovery is avocado oil. I tried it first time in this recipe and there is no aftertaste whatsoever. Unlike coconut oil it doesn’t have to be melted or doesn’t solidify when mixed with other cold ingredients which makes my life much easier. Plus avocado oil is great for high heat cooking.

Enjoy!

Clean Eating Blueberry Muffins

Yield: 12 muffins

Clean Eating Blueberry Muffins

Ingredients

Directions

  1. Preheat oven to 350 degrees F and line muffin tin with liners or use silicone muffin tin (I used both and didn't spray anything).
  2. In a large mixing bowl, add eggs through salt and whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix. Add blueberries and give a few stirs.
  3. Using large ice cream scoop, fill 12 openings with batter. Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.
  4. Storage Instructions: Store in a glass airtight container in a cool dry place for up to 3 - 4 days, in a fridge for up to a week or in a freezer for up to 3 months.
http://ifoodreal.com/clean-eating-blueberry-muffins/

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33 Comments

  1. Ashley

    This sounds terrific! However, it seems that the directions are missing a lot of steps. Will you please clarify?

    Reply
    • Olena

      Hi Ashley.I just double checked and nothing is missing. You must have gotten confused at “add eggs through salt”. Just add all ingredients starting from eggs and ending with salt. Follow the recipe further.:)

      Reply
    • Olena

      Yes. I saw this kind of recipe directions in a magazine and it seems to be confusing to many people. So I stopped using it. 🙂

      Reply
  2. Brittney

    Hi there! I was excited to try this recipe. When I made it, the batter was extremely thick. Almost like cookie dough. Should it have been more runny, similar to boxed muffin batter?

    Reply
    • Olena

      Add some milk. It should be usual batter consistency for muffins – thicker than pancakes but not like cookie dough. I never used boxed muffin mixes. It should be normal muffin batter.

      Reply
  3. Kate

    Olena, I feel the same as you do about feeling bad for baking fresh berries -but with figs! They are so hard to get where I live that when I do find some, all I want to do is enjoy them raw! Alas, perhaps I will never make fig baked goods. 🙂

    Reply
    • Olena

      Hi Kate. Right?! Where do you live? Ironically I have this fig tree in my tiny backyard that grows like crazy. We have so many figs each summer that I don’t know what to do with. I give away to friends and neighbours. I freeze and put into smoothies. I am yet to hook my kids onto them but I feel like this summer might be it. I do not post recipes with figs because I figured very few of you guys have an abundance like I do. They are best fresh anyways! I think all fruit is best that way!

      Reply
  4. Erin

    Hi,
    This looks great. I just made some and my batter was very thick. I read down in the comments and looks like someone else had the same experience. I see you said to add milk. I should have read through the comments first 😞 Oh well, hopefully they are good. I would maybe add that note in the recipe. Either way, my 3 year old that made them with me will be excited!

    Reply
    • Olena

      Hi Erin. Hmmm…I have got a lot of blueberries right now, will re-make this recipe today and report back.

      Reply
    • Olena

      Hi Erin. So, I remade muffins today and you are right – 2 1/2 cups of flour is too much. I used 2 cups and muffins came out amazing. I apologize and sorry you had to go through this. I must have made a typo when writing down the recipe.

      Reply
  5. Summer

    Can a different berry be used besides blueberries? My daughter doesn’t like blueberries sadly. Looks delicious and how long will the muffins be good for after baking? 3 days or so?

    Reply
  6. AEB

    Just made them, eating one hot out of the oven (with margarine) – it’s delicious. Thank you for sharing your recipe.

    Reply
  7. Noelle

    I just had to tell you how good these muffins are! I used frozen mixed berries because that’s all I had on hand and they taste great. The consistency of the muffins is so fluffy, yet filling. I don’t think anyone would even guess they’re healthy!

    Reply
  8. MJ

    Just made these and I FINALLY found a clean blueberry muffin recipe that I like! They are delicious. Thank you!

    Reply
  9. Melissa

    These were awesome!! My daughter came in the kitchen and took 4 of them lol, thank you for a great recipe:)

    Reply
    • Olena

      I can totally see that. Sometimes all 12 muffins are gone in one day between all of us. Glad these were a success.:)

      Reply
  10. Madison

    Delish! Absolutely wonderful! Recipe turned out great. Made them last night and enjoyed them this morning for breakfast!

    Reply
  11. mary

    Just made these as well (I made the turkey meatballs earlier) and omg these are GREAT! Love them!

    Reply

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